Fish Cakes With Potatoes

Name: Fish Cakes With Potatoes
Total time: 25 min
Yield: Six to eight servings
Cuisine: new england
Ingredients: 2 medium mealy potatoes, peeled; 2 tablespoons cream; 4 tablespoons butter; 1 pound haddock fillets; 1/2 cup finely chopped onions; 1 egg; Salt and freshly ground black pepper to taste; Approximately 1 cup plain, dry bread crumbs; Bacon drippings and cooking oil

By Nancy Harmon Jenkins

Total Time: 25 minutes, plus refrigeration
Rating: 4(52)
Notes: Read community notes

Featured in: FOOD; FROM THE GALLEY

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Ingredients

Yield:Six to eight servings

2medium mealy potatoes, peeled
2tablespoons cream
4tablespoons butter
1pound haddock fillets
½cup finely chopped onions
1egg
Salt and freshly ground black pepper to taste
Approximately 1 cup plain, dry bread crumbs
Bacon drippings and cooking oil

Ingredient Substitution Guide

Preparation

Step 1
Gently boil the potatoes in lightly salted water until they are tender. Drain and mash. Add the cream and butter and mix well. Set aside, but do not refrigerate.
Step 2
While the potatoes are cooking, simmer fish fillets in water to cover until they are cooked through. Drain well, flake the fish and mix it with potatoes.
Step 3
Add the chopped onions and lightly beaten egg to the fish-potato mixture. Add salt and pepper to taste. This recipe may be made ahead of time up to this point and refrigerated, covered.
Step 4
When ready to cook, form the fish mixture into cakes similar to small hamburgers, about two and one-half inches in diameter. Spread the bread crumbs on a plate or dry surface and pat the fish cakes in the crumbs to coat well.
Step 5
Heat one tablespoon of bacon dripping (for flavor) and one tablespoon of cooking oil over medium-high heat. Saute the fish cakes until they are brown on both sides. Serve immediately.

Tip

Old-fashioned cooks would use only bacon fat or lard for the frying medium. Modern cooks may prefer to use only a light cooking oil, omitting the bacon fat entirely.

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Ratings

4 out of 5

52 user ratings

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Private Notes

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Cooking Notes

Greta6 years ago

Very, very good.

Couldn't find had doc, used cod from Iceland.

excellent, but refrigerate before frying5 years ago

This recipe worked so well for me. I do recommend that after shaping and breading the patties, you refrigerate for about a half hour before pan frying. They held together just fine in the pan having done that.

Heather Hall3 years ago

I cooked the fish in a chicken broth and then I added green onions, red peppers, and garlic to the potato/fish mixture. I also used gluten free panko and fried in avocado oil. This recipe was delicious!

Fish cakes with potatoes5 months ago

These don’t hold together in the frying pan. Need to add a couple more eggs, and some flour.

Mark from Maryland1 year ago

Very good. We make these frequently and the whole family loves them. Missing one thing….wait…let me think…got it! A little Old Bay seasoning makes them almost a Maryland thing

Heather Hall3 years ago

excellent, but refrigerate before frying5 years ago

MJ6 years ago

This would work with any mild, flaky fish. I used leftover trout that I had broiled the night before. Instead of onion, I used green onion (scallions), and chives. The recipe does not state weight or volume of potatoes, which is problematic, so I weighed the fish (leftovers not exactly 1#), and then I cooked the same weight of potatoes. This is a good recipe. The butter and cream really enhanced the flavor. (I reduced the butter to 2tbs, used half n half). Definitely a repeat.

Greta6 years ago

Very, very good.

Couldn't find had doc, used cod from Iceland.

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